8 pork scallopini or thin cutlets (about 11/4 pounds)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
21/2 tablespoons unsalted butter
1 tablespoon capers, drained
½ cup dry white wine
Juice of 1 lemon
½ cup low-sodium chicken broth
½ cup chopped fresh parsley and/or chives
1 pint grape or cherry tomatoes
Instructions
Cut the squash in half lengthwise, then halve each piece crosswise; remove the seeds. Transfer to a large glass bowl and add ¼ cup water. Cover tightly with plastic wrap and microwave until just tender, 12 to 16 minutes. Uncover and let cool slightly.
Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Working in two batches, add the pork and cook until browned and cooked through, about 2 minutes per side. Remove to a baking sheet and keep warm in the oven.
Melt the butter in the same skillet over medium heat. Add the capers and cook until sizzling, 1 minute. Add the wine and lemon juice. Increase the heat to high and bring to a boil. Add the broth; boil until reduced by half, 2 to 3 minutes.
Drain the squash and scrape the flesh into strands with a fork; discard the skin. Season with ¼ teaspoon salt and a few grinds of pepper. Stir the herbs into the pan sauce and transfer to a liquid measuring cup. Return the skillet to medium heat and add the tomatoes. Cook, stirring occasionally, until slightly blistered, 2 to 3 minutes. Serve the pork with the squash and tomatoes; drizzle the squash and pork with the pan sauce.
Nutrition Information
Calories: 500 Fat: 32 g Saturated fat: 12 g Carbohydrates: 22 g Sugar: 9 g Sodium: 319 mg Fiber: 5 g Protein: 32 g Cholesterol: 104 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/pork-scallopini-with-spaghetti-squash/